Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model
Andrea Pujol, Juan Camilo Ospina‐E, Hernán Álvarez, Diego A. Muñoz
Topics & Concepts
MyoglobinMetmyoglobinChemistryRedoxFood scienceHemeproteinHemeBiochemistryInorganic chemistryEnzymeMeat and Animal Product QualityBiochemical effects in animalsBee Products Chemical Analysis